| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Vegtime4 |
10 |
servings |
INGREDIENTS
| 12 |
oz |
Canned unsweetened frozen orange; thawed |
|
|
Juice concentrate |
| 1/2 |
c |
Orange juice |
| 2 |
tb |
Agar agar flakes |
| 1 |
c |
Maple syrup |
| 2 |
tb |
Fresh lemon juice |
| 12 |
oz |
Nonfat cottage cheese |
| 12 |
oz |
Part-skim ricotta cheese |
|
|
Halved fresh cranberries and mint leaves; for |
|
|
Garnish |
| 10 |
|
SERVINGS LACTO |
INSTRUCTIONS
This creamy orange pudding can be made up to 24 hours ahead.
In medium saucepan, mix orange juice concentrate, orange juice, agar agar,
3/4 cup maple syrup and lemon juice. Bring to boil over medium-high heat.
Reduce heat to medium and cook, stirring often, until agar has completely
dissolved, about 5 minutes. Pour into bowl, cover and freeze until
thoroughly chilled, about 20 minutes.
In food processor or blender, process cheeses until very smooth. Stir into
orange mixture until well-blended. Stir in remaining 1/4 cup maple syrup if
desired.
Pour into freezer-proof serving dishes or hollowed out orange shells.
Refrigerate until ready to serve, then freeze 5 minutes just before
serving. Garnish with cranberry halves and mint leaves. PER 1/2-CUP
SERVING: 215 CAL.;9G PROT.; 3G TOTAL FAT (2G SAT. FAT); 40G CARB.; 10MG
CHOL.; 180MG SOD.; 0 FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Mar 10, 1999.
Recipe by: Vegetarian Times, December 1997, page 28
Converted by MM_Buster v2.0l.
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